Making your own fried rice is a lot healthier than buying it. This is because you are using healthier oils such as grapeseed oil or extra virgin olive oil; not to mention you can even use brown rice and control the sodium. ENJOY!!!!
1/4 cup grapeseed oil or extra virgin olive oil
8 ounces of medium fresh shrimp (peel and deveined)
3 eggs lightly beaten and (scrambled)
1 teaspoon ginger (grated)
2 teaspoon garlic (minced)
1 bunch scallions white and green parts (sliced thinly)
4-5 cups cooked white or brown rice
2 cups of frozen peas and carrots (thawed )
1/3 or 1/4 cups low sodium soy sauce (or less)
In a wok or non-stick skillet heat 2 tablespoons of oil over high heat. Add shrimp, and stir until pink. Remove the shrimp to a plate set aside. In the wok or skillet add eggs and scramble, if you need to add a little more oil do so. When eggs are ready remove and set aside with the shrimp. Wipe out wok or skillet and then add the rest of the oil and add the ginger and garlic, 1/2 of the scallions and cook about 20 seconds until fragrant, don’t burn. Add rice and stir fry 1-2 minutes. Add carrots and peas and soy sauce stir to combine, then add shrimp and eggs back to wok or skillet and stir fry for 1 – 2 minutes and add the rest of the scallions and serve!
COOK’S NOTE: The best thing about this recipe is you can control how much oil and soy sauce you want to use. For example, you can even use cooking spray if you need more oil to scramble the eggs as long as you are using a wok or a non-stick skillet. You can even use regular soy sauce if you don’t have a problem with sodium.